SHARE

Nancy Harmon Jenkins knows a thing or two about a thing or two. Nancy is an authority on Mediterranean cuisines, on the Mediterranean diet and its consequences for good health, on extra-virgin olive oil, and (to her own surprise) on ancient Egyptian maritime technology. She is the author of many books, the latest of which is a revision of her early best seller, The Mediterranean Diet Cookbook. She’s written articles for countless publications including The New York Times. The list goes on and on. This week on Taste Matters, tune in as Mitchell Davis chats with Nancy about olive oil, pasta, her life and all things taste related. This program was sponsored by The Wisconsin Milk Marketing Board.

“Light and heat are the two great enemies of olive oil.” [03:00]

“The thing that’s appealing about the Mediterranean Diet is that it grows out of a food culture. It was just the way people ate.” [15:00]